Tag: food blog

a jar of kindness & chocolate hazelnut spread

Vegan homemade chocolate and hazelnut spread | conifères & feuillus
~ annika ~ 21 Comments

No act of kindness, no matter how small, is ever wasted. -Aesop

I have the best neighbours. The kind that appear out of thin air to give your car a push when your wheels are spinning on an icy driveway, but otherwise, you would not even fathom that a family of four lived next door. How they figured out that my children were being deprived of a great childhood joy, I don’t know. But early this year, my neighbour ringed our doorbell, holding two jars of homemade yumness. One of these jars contained homemade Nutella.Vegan homemade chocolate and hazelnut spread | conifères & feuillus
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chickpea biryani done an easier way

How to make the perfect chickpea biryani each time.
~ annika ~ 16 Comments

The humble chickpea never fails to amaze. On their own, chickpeas are an excellent source of protein. When combined with a grain such as rice, they become a source of a complete protein and can replace proteins acquired from eating meat (only without the fat). But when you make a biryani with them, they bring you to a whole new level.

Chickpea biryani is healthy, packed with flavour and makes for a great meatless meal.how-to-make-chickpea-biryani
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soul food: quick and easy, warm semolina pudding for breakfast

warm semolina pudding for breakfast | conifères et feuillus food blog
~ annika ~ 20 Comments

There’s something about autumn that wakes up our senses and reminds us to live.   -Unknown

Autumn, here in Montréal, arrives gently. First the trees are tinged with colour, and then slowly over the weeks, they transform into creatures of gold and red. First the nights get cooler and gradually that carries into the day. Then, as gently as she arrived, autumn fades away, usually under a blanket of snow. Her purpose, fulfilled.warm semolina pudding for breakfast | conifères et feuillus food blog

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spiced parsnip soup with roasted garlic oil

spiced parsnip soup recipe with roasted garlic spread | conifères et feuillus food blog
~ annika ~ 11 Comments

Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. -Kurt Vonnegut

Did you know that when exposed to the bitter cold, the starches of parsnips will actually turn into sugar rendering them sweet and delicious? Interesting isn’t it? And for this reason, this ancient root vegetable is harvested late in the season here in Québec and well into winter or even early spring.spiced parsnip soup with roasted garlic oil | conifères & feuillus
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sesame seed candy with tahini

til ka ladoo with tahini | conifères et feuillus food blog
~ annika ~ 16 Comments

The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison.  -Ann Wigmore

I have been hesitating to write this post for some time now. I certainly didn’t want to publish it before Halloween lest I rain on somebody’s parade. Don’t get me wrong, I love Halloween. Especially now that I have children, it’s even more special. My only issue lies with the candy part of it. I know, it’s candy, it’s not meant to be healthy. But have you looked at exactly what the candy of today is made with? It’s beyond my comprehension that this is what we give our children … as a treat …  and in copious amounts to boot. What message are we sending out?

This year, as in the past, I bartered most of what was collected for homemade candy and cookies.til ka ladoo with tahini | conifères et feuillus food blog

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